One-Pan Pasta

After the successful one pan pasta "Spicy Sausage Pasta" I decided to take the plunge and try another. And while this one did have some of the issues I was worried about technique wise, it was a really great meal it was fast, easy and yummy; in short it is a great dish to have in your weeknight rotation.  Next time I would add a bit more basil or a lot of spinach ( oh or arugula) if I felt like upping the veggie content, and I did cook it a bit longer than called for so the sauce wouldn't bee too watery, but all in all the recipe works

One-Pan Pasta

12 ounces linguine

12 ounces cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced (about 2 cups)

4 cloves garlic, thinly sliced

1/2 teaspoon red-pepper flakes

2 sprigs basil, plus torn leaves for garnish

2 tablespoons extra-virgin olive oil, plus more for serving

Coarse salt and freshly ground pepper

4 1/2 cups water

Freshly grated Parmesan cheese, for serving

 Step 1 Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. In this step: How to Slice Garlic

Step 2 Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.